Pumpkin Muffins With Ginger And Spice! Recipe

Name: Pumpkin Muffins With Ginger And Spice!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1/4 cup unsalted butter; 1/2 cup brown sugar, firmly packed; 1 large egg; 1/2 cup canned pumpkin puree; 1 teaspoon freshly grated gingerroot; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 pinch black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/3 cup low-fat buttermilk; 1/2 cup finely minced crystallized ginger; 1/2 cup minced walnuts

Servings: persons

nonstick cooking spray
1/4 cup unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated gingerroot
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup finely minced crystallized ginger
1/2 cup minced walnuts

1
Preheat the oven to 350u00b0F and spray 12 muffin tins with nonstick spray.
2
Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
3
Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
4
Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
5
Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
6
Fill the prepared tins halfway with the batter. Top with chopped nuts.
7
Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
8
Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: nonstick cooking spray, 1/4 cup unsalted butter, 1/2 cup brown sugar, firmly packed, 1 large egg, and more.

Yes, Pumpkin Muffins With Ginger And Spice! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Muffins With Ginger And Spice!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions